Mum’s Traditional Cottage Pie

A comforting and simple cottage pie recipe. Once you try Mum’s Traditional Cottage Pie you won’t have it any other way!

A good traditional cottage pie (not to be confused with a traditional shepherd’s pie) was, is and always will be one of my favourite dinners. Ugh, just the smell of it sends me back to being a young piglet, staring in the oven waiting to devour it.

First things first, before we get into anything, let’s address the elephant in the room.

What is the difference between shepherds pie and cottage pie?

Traditional in Briton a Cottage Pie referred to a beef layer topped with slices of potato (recreating the tiles of a cottage) and a shepherds pie referred to a lamb layer with mash on top. In recent times the difference has become slightly blurred, where cottage and shepherds just simply distinguishes whether the meat is beef or lamb, regardless of the type of potato on top. Now through personal experience, those in the US don’t use the term ‘cottage pie’ and refer to it as a shepherds pie.

And now you’re more confused than before right? 😂

Still to this day, the ingredients for cottage pie make it in my weekly shopping basket. It’s just one of those easy rotation dinners that you know is going to leave everyone hobbling away from the table because they’re so full. Which is usually my aim with anything I make, but cottage pie is the perfect dish to do that.

A layer of rich and saucy minced beef, topped with some smooth and creamy mash finished with a layer of cheese? I don’t know who came up with this idea but wherever you are, whoever you are, I love you and everything you stand for.

And besides this dish being so freakin’ delish, the real selling point is how easy it is to make.

How to make Cottage Pie

Beef layer – the heart and soul of a cottage pie is a rich and flavoursome ground beef layer. Fry up the veg, fry up the beef, add in the seasoning and liquids, then simmer away until thickened. Easy!

Potato layer – yup, mashed potato plonked straight on top of the beef. I usually get going on this when the meat is simmering.

Bake away – sprinkle on infinite amounts of cheese then chuck it in the oven until the top is golden and crispy. The smell at this point, I can’t even begin to tell you.

How do I stop the mash sinking into the beef?

Firstly ensure your potatoes dry out a little before you mash them. Let some of that moisture escape, otherwise it’ll sink into the beef whilst cooking. The other tip is to let the beef layer cool before you top it with mash. Because no steam can escape when it’s baking (as it’s hidden under the mash) whatever the thickness of the beef before the oven will be the same on the other end. So, to avoid a watery base and in turn a sloppy mess, let the mince thicken before you top it with mash.

Can I freeze cottage pie?

If there was an ambassador of freezing leftovers, it would be this. It’s the way I like to meal prep 😂

‘So what makes your mum’s cottage pie so damn special ey!?’

I mean it’s a valid question given you have no idea who my mother is. It’s also an interesting question which kinda got my brain ticking for a little while. Like, I know this cottage pie is damn special, but unfortunately the answer ‘because it’s mum’s homemade cottage pie, that’s why!’ doesn’t really cut the mustard. But here’s a few contributing factors that I think could be the reason.

Tips for the perfect Cottage Pie

Gravy granules – I see so many recipes out there that thicken the mince layer with flour and it makes me want to cry. Not only will gravy granules help along with the thickening, but they’re going to turn the mince layer into a beautifully rich gravy as well. Win win!

Depth of flavour – Alongside the gravy granules, a good helping of Worcestershire sauce and red wine gives this cottage pie a delicious depth of flavour, enhancing those gorgeous beefy flavours.

Time – ‘Is it ready yet?’ ‘how much longer?’ ‘I’m hungry!’. Yep, you’re gonna hear a lot of that, but boy it’ll be worth it. Remember, there’s no such thing as a quick cottage pie!

Keep those 3 tips in mind and you won’t go wrong 🙂

The other perfect thing about cottage pie is that if there is any leftovers, it heats up perfectly the next day for lunch. Or even freeze them in portions for whenever the craving hits again (literally the only thing close to meal prepping I do is freezing leftovers).

Perfect if you’re a small family or aren’t big eaters. Heck, even if it’s just a one man show fear not, it won’t go to waste!

How to make a Traditional Cottage Pie (Full Recipe & Video)

A comforting and simple cottage pie recipe. Once you try Mum's Traditional Cottage Pie you won't have it any other way!

Course: Dinner, Main Course

Cuisine: English

Keyword: Traditional Cottage Pie

Servings: 8

Calories: 693kcal

Author: Chris

Ingredients

Beef Layer:

2lbs / 1kgBeef Mince

1largeWhite Onion, finely diced

1 1/2 cups / 150gMushrooms, finely diced

2mediumCarrots, peeled & finely diced

2clovesof Garlic, finely diced

1smallglass of Red Wine

4tbspWorcestershire Sauce

2 cups / 500mlcupsBeef Stock

2tbspGravy Granules

1tspdried Thyme

1tspdried Rosemary

1Bay Leaf

1tbspTomato Puree

Salt & Black Pepper

Olive Oil

Mashed Potato Layer:

4.4lbs / 2kgWhite Potatoespeeled

3-4heaped tbsp Butter

1/4-1/2tspGround Nutmeg

2large handfulsCheddar Cheese, grated

Generous helpings of Salt & Pepper

Cream or Milk, as needed (approx 1/2cup / 125ml)

Method

In a suitably sized pot/pan, saute your Onions, Garlic, Carrot and Mushrooms in Olive Oil over medium heat until they begin to soften. Add your Mince, break it up and continue to fry over medium heat until brown all the way through.

Now it's Wine time. Pour in your Red Wine and leave to simmer for around 5 minutes to burn off the alcohol and allow the Mince to soak up the flavour.

After, add your Beef Stock, Gravy Granules, Worcestershire Sauce, Tomato Puree, Thyme, Rosemary, Bay Leaf, Salt & Pepper (to taste) and leave to simmer over low heat for a good 30-45 minutes, stirring occasionally. At this point it will look like you've got way too much liquid but it will naturally thicken, so fear not.

Whilst your Mince is simmering, get started on the mash. Whack your peeled Potatoes in a pot of salted boiling water for around 15mins or until soft enough to comfortably slice. Drain (don't rinse) and place back in the pot. Mash with your Butter, half your Cheese, Nutmeg and generous helpings of Salt & Pepper until a smooth but fluffy texture. Add cream/milk until desired texture. Leave to one side and preheat oven to 220c (430f).

In a tin or baking dish, firstly pour in your Mince (removing Bay Leaf), top the Mince with your mash and finish with a layer of Cheese. Pop in the oven for around 20mins or until golden and crispy on top. Leave to sit for a few minutes to retain shape and then serve.

Watch how to make it!

Recipe Notes

a) Gravy granules - Whilst the gravy granules are a key part of this recipe for both flavour and thickening of the mince, make sure it's a reputable brand. Here in the UK we do gravy granules pretty well, but I have bought some very questionable gravy granules from around the world. If you can't find any decent gravy granules I would consider leaving them out all together and allow the mince the thicken naturally. Whilst this may take a little more time, it's not worth your cottage pie tasting like perfume.

b) Seasoned Mash - Seasoning your mashed potato is absolutely key. There is nothing worse than bland mash taking away from the gorgeous flavours of the mince underneath it. Adding cream/milk is not in the recipe video, but is in the recipe. My bad!

c) How do I stop the mash sinking into the beef? - Firstly ensure your potatoes dry out a little before you mash them. Let some of that moisture escape, otherwise it'll sink into the beef whilst cooking. The other tip is to let the beef layer cool before you top it with mash. Because no steam can escape when it's baking (as it's hidden under the mash) whatever the thickness of the beef before the oven will be the same on the other end. So, to avoid a watery base and in turn a sloppy mess, let the mince thicken before you top it with mash.

d) Calories - based on using 1 tsp of olive oil for frying, 90% lean ground beef and no added cream/milk.

23 Comments

Chris

Mark Muirhead

January 11, 2017 at 3:48 am

A “leftovers” version of this is great for the day after your friends didn’t turn up to the over catered dinner party! Mince every bit of cooked red meat you can find (secret ingredient is fresh corned beef, not tinned), the flavours combine well, add in your saute’d veges (to taste), and dig up that bottle of home-made tomato ketchup you pinched from grandma as your fluid mush it all together and top it as per above. You don’t need the herbs as the corned beef and the ketchup bring a sweet, tart, hot (lots of cayenne in the K) and pimento/mustard tomato profile. Sound boring but works a treat!

Amanda Finks

Chris

I have been so craving something like this for weeks, literally! I really need to slow down, print this recipe, hop in my kitchen, and make this beauty…YUMMMM! Thanks for sharing 🙂 Bookmarking and sharing as well!

Hi Chris Mary Ann from Boston, MA -USA again — the largest ethnic groups here are Italian & Irish. I only recently discovered the Traditional Shepherds Pie we eat here ( traditionally supposed to be made with lamb) but most dumb Americans use hamburger, is actually Traditional English Cottage Pie. I do want a definition of Gravy Granules? ?Beef bouillon? Or what. Using beef broth & red wine, instead of the ubitquitos Guiness Stout, sounds really tasty, l have broth concentrates for, beef,mushrooms, & onions they are LS & Vegan. I was wondering about using a slow-cooked brown butter roux. It has scads of flavor, bakes low & slow in the oven for 2° @ 225°F. Because it is so luscious, I would batch cook it then freeze in ice cube trays & stash cubes in a zipper freezer bag. It is simple to make. Equal amounts unsalted butter & flour( I use whole wheat) you can Sub some bacon cooking grease for some of the butter + opt garlic powder, onion powder, I would use some mushroom & onion soup base & some dried herbs. I batch cook & freeze. Justifies using the oven for 2 °. Comes out gorgeous brown, & very tasty. Convenient to have cubes in the freezer. Grab what you need when you need it . Takes about the same amount of time as your wonderful carmelized onions, no tending needed. Just set a timer so you don’t forget about it. I like to add thyme since I use baby Bella mushrooms & garlic in everything. You could also add fresh garlic then spread on bread, sprinkle with cheese for that American Appetizer Cheesy Garlic Bread. I note carrots & onions in the pie base, American’s add corn, peas +carrots & sometimes red bell peppers, no Idea why. Like the nutmeg in your real mashed potatoes(yum-Yum- YUM!!!) I use Plain.Soy Yogurt, strained in mine. I like adding a 16ounce bag of frozen mixed vegetables to mine, always pushing as many vegetables as possible, cheese sounds incredible, the nutmeg makes me think Swiss. If I use garlic mashed, a Vermont Sharp Cheddar. Just found a typical American Shepherd’s Pie using Mashed Sweet Potatoes with brown sugar, or maple, or honey & Apple Pie or Pumpkin Pie or Allspice, or Gingerbread spice mix. With butter. On its own merits, I plan to try it, Nothing to lose. Your Mum’s Cottage pie sounds great, looks so yummy, ❤️❤️ that’s a high 5.

Chris

Lisa

March 8, 2019 at 8:04 pm

I always thought mine was the perfect cottage pie but since I never use a recipe and I needed to teach Huckleberry (my son) how to cook before he heads off to UNI. . . We used your mum’s recipe. Huck says they taste about the same. . . Only thing we changed was the wine. . . We added Guinness. And Huck followed a recipe. Great job to you both. You make your mums proud.

Chris

Sherry Marie

November 9, 2018 at 6:35 pm

Hi! This looks delicious and I’m wanting to make it, but can’t for the life of me find gravy granules here in the US. If you didn’t have them, would you use cornstarch or flour to thicken? Thank you so much! Can’t wait to try this.

Chris

November 9, 2018 at 7:23 pm

Hi Sherry! I would sub with 2 tbsp flour and mix it in after the mince is cooked, just before you add the liquids. Fry it off for a few mins to get rid of any floury taste and ensure you stir the liquids in slowly to avoid lumps 🙂

Hey, I'm Chris! Thanks for stopping by. I believe that good food should bring a smile to your face and hug your soul with every bite. Here you'll find fun and delicious comfort food that even the most beginner of home cook can master. More from me? Just click the pic!